Big Island Tomato and Maui Onion Salad

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 20 min
  • Cook: 50 min
  • Yield: 6 to 8 servings
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Freshly ground black pepper

6 cups mesclun greens

1 pint yellow tear-drop tomatoes, halved

1 pint red tear-drop tomatoes, halved

3 large tomatoes, cut into 1-inch pieces

1 Maui onion, cut into 3/4-inch pieces

Maui Onion Dressing, recipe follows


Maui Onion Dressing:

1 large Maui onion

2 tablespoons olive oil, plus 1/4 to 1/2 cup


Freshly ground black pepper


  1. In a bowl, combine the tomatoes and Maui onion. Season with salt and pepper and toss to combine. Add the Maui Onion Dressing and toss to combine. Place the greens on a large platter and season with salt. Top with the tomato salad and serve.

Maui Onion Dressing:

  1. Preheat the oven to 350 degrees F. Place the onion on a large piece of aluminum foil. Drizzle the onion with 2 tablespoons of the olive oil and season with salt and pepper. Wrap the onion tightly in the foil and roast until tender and lightly golden brown, about 50 minutes to 1 hour.
  2. Remove from the oven and cool. When cool, roughly chop the onion and place in the bowl of a food processor. Process until smooth. With the machine running, slowly add the remaining 1/4 to 1/2 cup olive oil through the feed tube, until the dressing is smooth. Season with salt and pepper.